Instructions

For the cookie wafers:

Preheat the oven to 350 degrees F and line sheet pans with parchment paper (I like to bake my cookies one sheet at a time.. it's probably my oven. I have four sheet pans, and I used all four so I didn't have to wait for the pans to cool.)

Using a stand or hand held mixer, mix the butter and sugar on medium speed until fluffy. Add the egg, vanilla, sour cream, and hot water, reduce the speed to low, and slowly mix in the dry ingredients.

Place tablespoon sized (or smaller) balls of dough 3 to 5 inches apart on the parchment lined sheet pans and bake until flat and firm, about 10 to 12 minutes.

Pull the parchment, cookies and all, onto wire racks and let them cool.

For the filling:

Melt the semi sweet chocolate and butter in a glass bowl over a pan of simmering water while stirring constantly. You can also try melting the mixture in the microwave in 15 second bursts, stirring in between. Let the mixture cool.

Using a mixer, mix in the malted milk powder and cream cheese until smooth. Slowly mix in the half and half, the melted chocolate mixture, and the vanilla. Cover the bowl and place in the refrigerator for 30 minutes.

Beat the chilled mixture for 3 minutes on high speed.

Assembling the cookies

Spread a rounded tablespoon of frosting on one cookie and place another cookie on top. Press together.